After the beans have been harvested they are left to ferment for around 7 days., After the sugar has been added to the chocolate the mixture is poured into the conche refiner., Before the chocolate is made into bars, it is heated and cooled., Finally the liquid is cooled and put into moulds to make bars., First of all the beans are harvested., Once they've been sorted, they are roasted., Sugar and sometimes vanilla are added to the paste., The nibs are pressed to create a thick paste., The process of heating and cooling chocolate is called tempering and creates crystals in the chocolate., The roasted beans are put into a machine that removes the hard outer part of the beans, leaving the nibs., Then the beans are sorted by hand according to size., This conche machine grinds the mixture blending it into a smooth paste.,

How to make chocolate passives

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